Chocolate Torte

One of the most famous chocolate tortes in the world is the Sacher torte. Once you make this chocolate torte, you will have a rich and decadent chocolate dessert that is sure to please all.

Sacher Torte You Wouldn't Believe

There are two cakes that vie for the claim of the original Sacher torte and neither source will divulge its recipe. The only difference between the two cakes is that one is split into two layers and has apricot jam between the layers, the other is one layer of cake with apricot jam just under the chocolate glaze that covers the torte.

If neither place is willing to give up its secret recipe, then how does anyone else make a Sacher torte? Well, we can get pretty darn close. As with Oysters Rockefeller, another closely guarded recipe, the basics of the recipe can be guessed to a close enough approximation. If we take a Viennese chocolate torte recipe, add apricot jam to it, and coat it with a chocolate glaze, we can get a close copy of the recipe. Or you could just pop over to Vienna and enjoy your torte there, but if international travel isn't in your plans for this weekend, this chocolate torte recipe will make you think your have just landed in the Austrian capital.

Chocolate Torte

I have given the measurements for this recipe in ounces rather than cups and spoons because weight is more accurate and will help you create a better torte. If you are going to pursue baking seriously, you should consider getting a reliable scale. It will come in handy more often than you think.

The Cake Part

This will make one 8-inch cake that can then be used to make a Sacher torte.

Ingredients

4 ½ ounces butter, softened at room temperature

3 ¾ ounces superfine sugar

4 egg yolks

6 egg whites

2 ounces super fine sugar

1 ½ ounces cake flour

1 ½ ounces cocoa powder

1 ¾ ounces almond meal, lightly toasted

Instructions

Preheat your oven to 350 degrees.

Mix together the cake flour, cocoa powder, and almond meal.

Sift the ingredients together to make sure they are well mixed without lumps.

Using your stand mixer, cream the butter and 3 ¾ ounces of sugar together until they are light and fluffy.